AgedPlus Magazine | November/December 2019

November/December 2019 I Vol. 1 I No. 02 www.agedplus.co.nz $10.95

LET NATURE DO THE WORK

www.nzyme.co.nz

EDITOR’SNOTE

THELIBRARY

The Age Well Project

Annabel Streets,Susan Saunders

KEEPING THE IMAGE CLEAN While the age of professionalism in our industry is certainly with us, shaking off bad memories of days gone by still remains a problem.

And that particularly applies to sections of the media who are quick to play up the rare bad example of care, or lack of it, in older style facilities.

Those extended houses that were once the heart of the aged care business are now in the minority as investment pours into modern facilities but the odd stories that bear the “shame” headlines in the Sundays still persist and cast a shadow over our industry.

There is little doubt that the occasional rogue underpaid worker in older facilities has vented on unresponsive elderly guests but this can be put down to poor pay, lack of training and conditions that are no longer acceptable.

The facilities in today’s villages and care units are a far cry from even a few years ago and we should be proud of what the modern industry has achieved – and how we have met the increasingly sophisticated demands of guests and their caring families. There is

little doubt that there is still progress to be made in the way of staff training, in staffing levels, competencies and most importantly a government attitude towards the needs in this area. But it is slowly changing and today’s retirement villages are leaving the way.

What the industry needs is a more positive approach by the media without highlighting, for sensationalism’s sake, the occasional folly that certainly doesn’t reflect the professionalism that now exists.

The work that is being done in the aged care field is becoming more positive by the day and reflects well on our modern society and needs to be appreciated.

Sarah Mitchell Editor sarah@reviewmags.com

What does it take to have a healthy and joyful old age? Researchers say it’s not too late to make changes at 50 to get the ‘retirement years’ we want. But what should we change and how do we do it? Told with empathy and humour, in THE AGEWELL PROJECT Annabel and Susan share the 50 key lessons they learned, the meals they cooked and the experts’ tips they uncovered to make the second half of your life the best half of your life - happy, healthy and disease-free.

The Anarchy: The Rise Aand Fall Of The East India Company William Darymple

The Anarchy tells the remarkable story of how one of the worlds most magnificent empires disintegrated and came to be replaced by a dangerously unregulated private company, based thousands of miles overseas and answerable only to its shareholders. In his most ambitious and riveting book to date, William Dalrymple tells the story of the East India Company as it has never been told before, unfolding a timely cautionary tale of the first global corporate power.

The Body: A Guide For Occupants Bill Bryson

THENUMBERS

•

By 2056, the number of people 95-plus-years-old is expected to be over 42,400—a 631 percent increase from 2016.

•

The average family in New Zealand has less than two children.

•

By 2068, half of the population is expected to be older than 46 years old.

•

Auckland’s estimated total of people aged 65-plus is expected to be 350,000 by 2033.

•

Thames-Coromandel district has the oldest median age in New Zealand of 53.6 years.

Hamilton has the youngest median age of 32.2 years.

CHAIRMAN: Peter Mitchell PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com MANAGING EDITOR: Caitlan Mitchell, caitlan@reviewmags.com ADVERTISING SALES: Caroline Boe, caroline@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER:

Ciaran Carroll, kez@reviewmags.com WRITERS:

Chris Glavovic, chris@reviewmags.com

Ed Scott, ed@reviewmags.com

Neelam Ranchhod, neelam@reviewmags.com

AGEDPLUS is published under license to Review Publishing Co Ltd. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of AGEDPLUS are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2019

ISSN 2624-4624 ISSN 2624-4632

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland, PO Box 37140 Parnell, Auckland. Tel +64 3040142 Fax +64 3772794

Bill Bryson once again proves himself to be an incomparable companion as he guides us through the human body--how it functions, its remarkable ability to heal itself, and (unfortunately) the ways it can fail.

Full of extraordinary facts (your body made a million red blood cells since you started reading this) and irresistible Bryson-esque anecdotes, The Body will lead you to a deeper understanding of the miracle that is life in general and you in particular.

Prime Of Life P.D. Bekendam

Ben thinks the retirement home where he works should be called “Heaven Can Wait a Little Longer While I Golf” instead of Heritage Gardens.

But who asked him? He’s just the janitor, after all. Of course, his inept boss, the cantankerous residents, and even his attractive podiatrist friend don’t know one important thing about him: he was recently a cardiothoracic surgeon, not a broom-pushing custodian. An award-winning novel, Prime of Life delivers an entertaining and satisfying read.

For aqua therapy or any day in the pool

Providing dignity, confidence and discretion

Youth and adult disposable swimwear in New Zealand • Disposable swimwear is worn under a bathing suit to provide containment for bowel incontinence.

• Blue moisture-proof barrier and Kufguards® (inner leg cuffs) help contain bowel incontinence, keeping the pool and bathing suit clean.

Blue waistband indicates back of swimwear

Confid

ence

Product code

Tear-away side seams for easy removal

Ample, full-rise waist panel for a better fit

• Product is designed to have minimal swelling and does not break apart.

• Tear-away side seams are used for easy removal and disposal.

y

Dignit

Kufguards® (inner leg cuffs) for bowel containment

LATEX-FREE

Description

n

Discretio

Waist

Pieces per pack

Packs per carton

2844

Swimmates – Small

56cm – 91cm

22

4

2845

Swimmates – Medium

86cm – 122cm

20

4

2846

Swimmates – Large

112cm – 137cm

18

4

2847

Swimmates – X-Large

122cm – 168cm

14

4

2848

Swimmates – XX-Large

157cm – 203cm

12

4

Order online at:

www.continencecare.co.nz Freephone for orders and friendly support Mon-Fri 9am-4pm

0800 72 38 72

MOR PRODU E AVAILA CTS BL ONLIN E E

NEWS

FAILING TO RESPOND

Residents were left vulnerable when a Gold Coast nursing home shut suddenly and had to be evacuated. The July incident’s report, released this week, detailed that federal aged care regulators failed to respond to warning signs that emerged long before the debacle unfolded.

Following the evacuation from Earle Haven, eight of the 69 residents were hospitalised, three of whom have since passed away. The report said that the regulators disregarded People Care’s past of non-compliance.

Despite increasing complaints surrounding the quality of care at Earle Haven, the regulators still failed to take heed of the warning signs.

The report also said they ignored the financial situation and personal animosity apparent in People Care, and its subcontractor, Help Street.

Prior to the evacuation, Help Street told People Care that they had one day to pay AU$3.9

million or 50 percent of what Help Street believed it was owed. When People Care didn’t pay, Help Street called removalists, and the residents were left homeless.

“We owe it to the residents and families caught up in this tragedy to do all that we can to prevent situations like Earle Haven occurring again,” said Richard Colbeck, Federal Minister for Aged Care and Senior Australians.

People Care have since received significant sanctions, including the discontinuation of residential aged care facilities and home care packages.

IN DIRE NEED Almost 200 aged care providers in Australia are at serious risk of going broke. Housing more than 50,000 residents, an extra AU$1.3 billion is estimated in Federal Government funding by Christmas in order for these places to remain afloat.

Publicly available financial reports of aged care homes were analysed for the years 2017 and 2018, resulting in the conclusion that more than half of aged care operators were running at a financial loss.

Leading Aged Services Australia’s chief executive Sean Rooney said that the system needs review. “We can’t keep putting money into the system if the system is broken.”

A Rise In Retirement

Recovery of the Auckland property market has encouraged an increase in the share prices of retirement village operators. Summerset Group, Ryman and Metlifecare all increased their share prices after a supposed turn around in the property market.

Summerset Group led the way, up 4.1 percent, hitting a 13-month high. Additionally, Ryman jumped up 3.2 percent for a 14-month high, with Metlifecare increasing 2.4 percent resulting in an eight-month high.

2

100% OWNED

A CALL FOR REVIEW A study has found that the aged care sector in New Zealand is not coping with the rates of obesity. The Ministry of Health is being encouraged to adapt its capacity to deal with the increasing number of obese residents.

The research, conducted by Victoria University of Wellington found that 24 percent of adults over 75 years old are identified as obese. It also found that New Zealand’s heaviest weight group were those between 65 and 74 years of age.

One of the lead researchers, Dr Caz Hales, said that more residents are living with obesity or extreme obesity than there are living underweight.

Hales noted that while many aged care facilities may be willing to accommodate obese residents, there is a general lack of infrastructure implemented in the homes to physically accommodate them.

New Zealand’s number of people that fall into the extreme obesity category is also expected to almost double by 2024. There are currently around 550 people in the aged care sector who fall into this category, a number expected to exceed 1000 within five years.

Conclusions drawn from the research indicate that the problem is inherent in New Zealand’s food culture before the residents are reaching the care of an aged care facility.

Simon Wallace, New Zealand Aged Care Association chief executive, said, “We know New Zealand’s obesity rates are increasing, so it is also important that there is preventative action at a national level to help reverse the trend through support and education from an early age.”

Compassionate Comfort A volunteer programme that provided more than 400 hours for residents at an aged care facility in their final days has won the New Zealand Aged Care Association/EBOS Healthcare Excellence in Care Awards for 2019.

The volunteer programme, operated by the Sisters of Mercy at the not-for-profit Mercy Parklands provides dying residents with compassionate care. ‘No One Dies Alone’ is set up to provide support and comfort for those that may have otherwise passed away alone.

“With No One Dies Alone residents, staff

and volunteers are all part of life’s end journey,” said Simon Wallace, NZACA chief executive. “It is an exemplar of the work our sector does in not only providing care but truly caring for our most vulnerable older people.”

The awards recognise outstanding care facilities, and the individuals associated.

“These awards are designed to showcase not just excellence, but the genuine commitment and dedication of our aged residential care providers in this extremely important role for New Zealand society.”

LIFE’S NOT A DRAG A Perth aged care facility has introduced drag show performances to brighten the days of its residents.

Residents at Maurice Zeffert, an aged care facility in Dianella, northern Perth, were subject to quite the spectacle when the drag queens— initially just three, and now nine—put on a show tailored to their generations musical taste.

The organiser of the event, Suzie Klemens, said that the queens are great at interacting with the residents and break down any awkwardness through their performances. She said that everyone deserved to have fun, regardless of their age.

STAFF COMPLAIN OF STANDARDS According to Grey Power Manawatu president Lew Findlay, rest home care standards have been called into question by staff worryingly frequently.

Findlay said that half of the complaints laid in the MidCentral health district this year have been from staff, as opposed to patients, or their families. He noted that many patients rely entirely on the care of staff members, and do not have family around them to speak up if something is wrong.

From the complaints that were received by family members, there was a consensus that there was a lack of activities for residents, inadequate healthcare standards, insufficient risk management and a lack of communication.

Grey Power is continuing to push to have a Governmentappointed advocate for the aged care sector, despite these suggestions falling on deaf ears previously.

OFFERING BETTER CHANCES A change in New Zealand’s immigration policies means that immigrant workers in the aged care sector have a better chance of securing permanent residencies. A new version of the Australian and New Zealand Standard Classification of Occupations (ANZCO) means that changes were made to show how certain jobs are classified in terms of ‘skill level’. The skill level affects applicants’ chances of acquiring residency, meaning that certain applicants have struggled to obtain residency based on their vocation.

Simon Wallace, New Zealand Aged Care Association chief executive, said that the changes were something the aged care sector had been encouraging for a while.

“Our caregivers are doing a lot more care in the area of specialist dementia care, and ANZCO just hasn’t moved with the times to reflect the changing skill levels of our caregivers,” said Wallace.

“It’s a role that’s not only providing physical support to an older person, but it’s emotional support.”

New Zealand’s call for aged care workers is continually increasing, considering the country's ageing population.

“It gives the employee more certainty, and it gives the employer more certainty.”

A Life At Sea Retirement is being reimagined. A life at sea, even in one’s later years, can still provide a sense of adventure, with the added comforts of home.

British designers are creating Seascape—the world’s first dedicated retirement ship. Aboard the ship is 206 apartments, sold on 50-year leases, with an expected launch date of 2021.

Seascape is the first planned ship of ten and will sail the world three times over five years.

Apartments on the ship will cost anywhere from NZ$2 million for a 60sqm home, to almost NZ$5 million for

a 135sqm home on the top deck.

However lofty the prices are, guests will have access to numerous luxurious amenities. These include an on-board marina where they can moor their yacht or two-person submarine; a dive centre and a whale-watching observatory, and Skymast, a tethered drone that offers a 5G mobile network. If that isn’t enough, there will be areas for pets, swimming pools, restaurants, spas, gyms, a library, a supermarket, cinemas and a fully functioning hospital and operating theatre. There is also a floatplane that can act as an air ambulance.

November / DECEMBER 2019

3

VILLAGEPROFILE

GRACE JOEL RETIREMENT CENTRE

Grace Joel Retirement Village is situated in one of Auckland’s most desirable neighbourhoods, St Heliers.

The village is nearby some of Auckland’s best beaches and scenic walks, with many great shopping options available. A cinema, golf course, and numerous restaurants and cafés provide plenty of options for socialising and relaxing outside the village.

“As the first Ryman Healthcare village to open in Auckland, Grace Joel is unusual in the fact that it was once the Seventh Day Adventist Hospital rather than a purpose-built retirement village,” explained village manager Murray Parkes. “It still retains some of the high ceilings and wide corridors from the original building, which gives the village a unique sense of history and character.”

Grace Joel’s three-tiered accommodation offerings provide care options suitable for a wide range of residents.

Independent living apartments and townhouses provide residents the best of both worlds – the freedom to come and go as they please, as well as the security and companionship of the village community. Designed specifically with the over-70s in mind, these homes are spacious and well thought out, and come fully equipped with call-assist alarms that are monitored 24 hours a day by on-site staff.

Residents need not worry about maintenance, as lawn mowing, window cleaning, and exterior maintenance are all included.

Assisted living offers “independence with

4

100% OWNED

a little extra help,” providing a midway point for residents who can enjoy the independence of living on their own whilst receiving help as and when it is required. Serviced apartments provide a home-cooked main meal every day, as well as morning and afternoon tea in the dining room. A kitchenette with fridge-freezer and microwave, a separate bedroom, and a private en suite ensure that residents are able to feel at home, whilst relieving them of some of the stresses of everyday life. As with the independent townhouses and apartments, a call-assist alarm means help is always available at the touch of a button.

The third tier in Grace Joel Retirement Village’s offering includes its resthome and hospital care options. Tailored care options mean that whatever residents’ needs they can find the right level of care and assistance for them. Residents of resthome care suites have access to personal care and day-to-day activities specific to their needs, with assistance ranging from showering and dressing to administering medicine.

The hospital care program provides for those who have significant medical needs, or require

full assistance to move around. Residents will be assisted with all their needs, from showering and dressing to monitoring any chronic health conditions. Assistance is also provided with medications, wound care, continence management, and any other health needs as required, and an on-site doctor means all residents can rest assured they are never far from medical assistance should it be necessary.

“We encourage residents to engage in their own daily tasks as much as possible, such as washing their own hands and arms in the shower, or lifting their arms and legs up when dressing,” said Parkes. “We work with the resident to develop a toileting routine and introduce appropriate equipment where needed. By maintaining a safe environment for the resident to mobilise and by putting fall prevention strategies in place, we allow our residents to have the opportunity to mobilse in a safe and controlled manner.”

Alongside its residential options, Grace Joel Retirement Village is fitted out with a number of amenities to enrich the lives of its residents.

Ryman’s Triple A (Ageless, Active, Aware) exercise program is ACC-approved and accredited, and was introduced in 2007 to enhance and promote quality of life and wellbeing for village residents. Complimenting the program, a gym, swimming pool, and spa pool provide plenty of exercise options, whilst indoor and outdoor bowling greens, a petanque court, and a pool table allow guests to get into the competitive spirit.

For more cerebral pursuits, Grace Joel’s workshop and library allow enthusiastic hobbyists to indulge in state-of-the-art facilities and pursue a diverse range of interests. From flower arranging to fashion shows, a wide variety of hobbies are catered for. Clubs designed to foster community engagement and socialisation include the Men’s Club for male residents to have some time together, Musical Moments, a music programme aimed at stimulating memories and reminiscence, and Mind Benders, filled with puzzles and quizzes to encourage mental stimulation.

“At Grace Joel, as with Ryman Healthcare generally, we always strive to respect each resident’s individual rights by involving them in an as many of their day to day decisions as possible,” explained Parkes. “We organise weekly excursions for the residents so they continue to feel connected with their community.”

The village is catered for with Ryman Healthcare’s renowned Delicious menu, which offers flavoursome meals prepared onsite by village chefs. Three main courses are available each day, including a vegetarian option, and the menu is designed to combine old favourites with innovative choices – a good example being a classic roast chicken cooked in a soy and ginger glaze.

The seasonal menu is always evolving as residents inform Ryman Healthcare of what

works and what needs improvement. With 120 meals served up each month, the same meal will never reappear for four weeks – unless it’s back by popular demand. Friends and family can join residents at Grace Joel for a meal at any time, simply by making a reservation. Monthly finedining events provide a chance for friends and family to come together over an extra-special meal.

Alongside a cooked-to-order menu, individually frozen meals are available at all Ryman Healthcare facilities, including Grace Joel. These ready-to-eat meals are reasonably priced and designed to provide independent or serviced-apartment residents seeking convenience and great taste with a handy dining option.

Residents pay a fixed weekly fee and a deferred management fee that is one of the

lowest in the retirement sector, capped at 20 percent. The fee is protected by the company’s Ryman Peace of Mind Guarantees, which also ensure that fees are stopped immediately upon residents leaving their unit, and that residents are guaranteed their money back should they change their mind within 90 days of moving in.

Looking forward, Parkes is optimistic about the growth of Grace Joel’s operations. “Ryman Healthcare has purchased the neighbouring site to allow space for growth at Grace Joel and more widely, we are looking to increase our stock. We currently have 36 villages in operation around New Zealand and Australia with another 16 in various stages of design and construction – in Auckland there are nine operational villages, two of them with construction still being completed, and three more in the wings in Henderson, Hobsonville, and Kohimarama.”

Live your life, your way... ...with a little help from us.

Lift Chairs | Daily Living Aids | Kitchen Aids | Bathroom Aids | Continence

Mobility Equipment Hire Available

Browns Bay | Royal Oak | Botany 0800 625 100 | ilsnz.org November / DECEMBER 2019

5

The latest Sprinter. Ready for you.

Stay ahead of the game with the most advanced Sprinter ever. With innovative technology and car-like comforts, the Sprinter is designed to help you work smarter and more efficiently.

Standard features include: • MBUX multimedia system • Automated emergency braking • ATTENTION ASSIST • Crosswind Assist • Exceptional ergonomic design

Optional features include: • “Hey Mercedes” voice activated assistant (with navigation) • Active Distance Assist (DISTRONIC) • 360° camera

Visit your local authorised Mercedes-Benz Vans retailer and test drive today.

6

100% OWNED

November / DECEMBER 2019

7

MOBILITYTRANSPORT

Getting Our Seniors Out and About New Zealand is home to an ageing population, with 15 percent of Kiwis aged 65 and over. Seniors currently have a significant selection of leisure activities spread across the country, however there is always room for more.

Auckland has over 400,000 senior citizens, which means the city hosts an extensive list of activities, discounts and social club memberships. In terms of travel, Auckland Transport and SuperGold’s public transport concession pass offers seniors free travel on trains and selected bus and ferry services. Free travel allows seniors to get to and from suburbs across Auckland with little or no hassle. A SuperGold pass could be used for a leisurely ferry trip to Devonport or Waiheke Island, or to catch a train to Sylvia Park.

Additionally, Auckland provides its senior community with a variety of interactive social clubs. From knitting to bowling to art, the list is extensive. For a morning of interaction, Parnell’s Seniors Coffee and Chat group encourages seniors to come together and socialise for only $4 per session. The group also provides a morning tea, guest speakers and regular outings.

Located in Tauranga, a recent initiative involving portable blue mats has allowed those with limited mobility access onto the beach.

Situated at Pilot Bay, the Mount Maunganui Cenotaph and Marine Parade, these mats provide a sturdy path for those who use mobility scooters, wheelchairs, walkers and strollers.

As many of the seniors use assisted mobility equipment, the project has allowed for a more comfortable and pleasurable day at the beach, especially during the warmer months when huge crowds flock to the sea-side. Tauranga City Council Community Development team leader Dani Jurgeleit said the mat was initially trialled at Mount Maunganui beach in December 2016 and has been very successful since then. Senior citizens of the Bay of Plenty are fortunate as Mount Maunganui is currently the only place in New Zealand with beach accessibility mats.

“This is the first council-owned access mat in

5 FUNCTIONS - 1 PRODUCT

HY5 is a unique NEW product helping individuals remain independent and safe at home. As we age, we need help with basic tasks. HY5 is the only device that offers the all-in-one functionality that you need.

We offer a wide range of disability friendly cars, people movers and vans for long or short term rental

ONLY

$

Call 0800 MEDIX21 or visit medix21.co.nz

WALKER / ROLLATOR

BEDSIDE COMMODE

SHOWER CHAIR

329 INC. GST

RAISED TOILET SEAT

TRAVEL CHAIR

Auckland - Bay of Plenty Wellington - Christchurch ENQUIRIES@DISABILITYRENTALS.CO.NZ 0800 908 007

We are looking for rental agents throughout NZ. If you are

W: medix21.co.nz | E: admin@medix21.co.nz 8

100% OWNED

interested please contact us, no capital outlay required.

New Zealand. We are working towards Tauranga being a fully inclusive city, and this initiative supports that goal. We’re excited to see the mat back in action again this summer,” said Jurgeleit.

Another project providing mobility assistance is the Wellington City Council’s beach wheelchairs and mobility scooters. For senior Wellington citizens wanting to explore the central city and waterfront, the wheelchair and scooter hire are incredibly accessible and provide for a pleasant day out. The mobility hire is free, easy to use, and trained staff are readily available for assistance.

For a more active experience, Wellington has an exercise programme solely for seniors that focuses on fitness and wellbeing. Steady as You Go offers classes around the region intending to improve strength and balance and help prevent a fall. The hour-long classes run throughout the week and offer an excellent opportunity to meet people.

Programme co-ordinator Ann Dalziel said it is important that seniors attend the programme as it helps prevent falls and injuries.

“If an older person falls and even just twists their ankle it can have devastating effects. This can stop them from going out or seeing see their friends, which means they gain weight and their world becomes smaller.”

The programme is quite inexpensive at just $2 per class and is also a fabulous opportunity for socialising.

Oceania Healthcare has retirement villages spread across the country and provides consistent, meaningful activities and outings for their senior residents. Marketing manager Sandra Daniel said that getting seniors out of the house and participating in activities has multiple benefits.

“We believe it’s so important for our residents to fill their day with the things they love to do and our residents love to get out and about. We ensure our outings cater to residents with a range of

different abilities so that even those who aren’t so mobile can still join in the fun.”

While many residents have explored the stunning landscape of New Zealand throughout their lives, Oceania ensures that this continues into their older age. For the Hawkes Bay rest homes, Oceania uses their minivans to take residents to Te Mata Peak in Hastings. Stein explained that Oceania residents also enjoy organised beach trips.

“Many of our residents love getting out to the beach and, recently, one of our Auckland rest homes took two minivans full of residents up to Long Bay for a BBQ by the sea. That was a trip no one wanted to miss out on!”

Moving on to Nelson in the South Island, home to Cable Bay and the Queen’s Gardens, there is always an opportunity to appreciate the town’s picturesque offerings. An epitome of a classic Victorian ornamental park, Queen’s Gardens boasts intriguing displays and sculptures with information panels revealing its history. Used for enjoyment, social gatherings and relaxing, the gardens make for an ideal seniors’ day out.

Another scenic option is Cable Bay. Although around 20 kilometres from the city, it boasts a beautiful beach, perfect for a picnic or a stroll.

For those more adventurous, Cable Bay has a three-hour walkway that promises breath-taking countryside and coastal scenery.

Further south, in Queenstown, the Wakatipu Senior Citizens Association offers regular activities and social gatherings for Wakatipu basin senior residents. Located at the Malagahan House, members can enjoy a range of activities from card making, to movies on the big screen and Friday lunches, which include a guest speaker and entertainment. The association also arranges monthly outings to interesting places within the region.

As the population of senior citizens in New Zealand is predicted to rise from 15 percent to 23 percent within two decades, it is important that the senior activity sector is constantly expanding.

As a country with breath-taking scenery and an abundance of outdoor activities, there is no reason why seniors shouldn’t be enjoying what New Zealand has to offer.

Your Preferred Food Service Solutions Partner

SAFCO is proud to supply and support the Eurowash range of commercial warewashing equipment •

Consistent, sparkling results.

•

Water and energy saving features offer cost saving benefits.

•

User-friendly soft-touch control panel

•

Ability to self diagnose its operation and advise you of any problems encountered

•

PHONE: 09-274 9019 / 0800 723 265

Thermostop feature ensures set temperatures are always reached.

WEBSITE: www.safconz.com

47 GREENMOUNT DR, East Tamaki, 1701 November / DECEMBER 2019

9

A S S E E N AT CO N F E R E N C E

EXCELLENCE IN CARE AWARDS

The New Zealand Aged Care Associations conference’s dress-up gala dinner saw the presentation of the NZACA/EBOS Healthcare Excellence in Care Awards. NZACA chief executive Simon Wallace presented the awards, a chance to publicly recognise facilities and individuals who have made outstanding contributions to the lives of the people they care for and those they work with.

“These awards are designed to showcase not just excellence, but the genuine commitment and dedication of our aged residential care providers in this extremely important role for New Zealand society,” said Wallace. “This year alongside a very high number of entries, the calibre of those entries has been very high and finding the winners involved many hours of judging.”

The overall award was won by a non-profit volunteer programme which has provided more than 400 hours of time for dying residents at an aged care facility in Auckland.

The Mercy Parklands facility operated by the Sisters of Mercy offers its residents ‘No One Dies Alone’, a trained volunteer programme providing a compassionate, caring presence to residents in their final days who may have otherwise died alone. Simon Wallace described the scheme as a deeply moving programme providing residents with dignity and comfort at the end of their life.

“With ‘No One Dies Alone’, staff and volunteers are all part of life’s end journey,” said Wallace. “It’s an exemplar of the work our sector does in not only providing care, but truly caring for our most vulnerable older people.”

As a prize, the Mercy Parklands team received an Excellence in Care Award trophy and a trip for two to a conference of their choice in 2020, including flights, accommodation, and registration up to the value of $5000.

OTHER CATEGORY WINNERS INCLUDED: Invacare Small Operator Award: Lyndale Care Masterton Supporting the Journey This privately-operated rest home in Masterton provides a highly personalised residential environment designed to be comfortable and homely, with plenty of engaging communal activities and days out.

Bidfood Excellence in Food Award for Care Homes and Hospitals: Amberwood (Oceania Healthcare) Auckland ‘Meal Service Excellence’ Judges described Amberwood’s programme as “a new era in dining experiences and enjoyment”, with restaurant standard meals and customer-focused delivery.

Medi-Map Community Connections Award: Kapiti Retirement Trust – Kapiti Coast: Defeminising Aged Care – What About Our Blokes?

This unique programme was designed to ensure men are not left out of the retirement community and can contribute. With 90 percent of staff and 65 percent of residents being female, Kapiti Retirement Trust formed its Men’s Club to help male residents and staff connect over projects, including restoring a coffee table, building bird boxes, and building rat traps for the Department of Conservation.

10

100% OWNED

Arjo Training and Staff Development Award: Kiri Te Kanawa Retirement Village – Gisborne Kiri Te Kanawa Retirement teamed up with the Eastern Institute of Technology and Hauora Tairawhiti to develop ways to recognise the experience, knowledge, and leadership of the Gisborne village’s senior caregivers. 18 caregivers graduated with a NZ Certificate in Health and Wellbeing Advanced Support, Level 4.

Leecare Solutions Stand-out Individual Award: Resina Rakai, Anne-Maree Gardens Rest Home – Auckland Rakai was described as a high achiever who has gone above and beyond her managerial and leadership roles, providing pastoral care and community connections.

VCare Legendary Service to the Aged Care Industry Award: Diana Triplow – Mary Doyle (ARvida Group) – Hastings Triplow was praised as an exemplar of transformational leadership practices, providing vision, inspiration, passion, energy, and determination to her team and residents.

Triplow retired from her role as village manager at Mary Doyle earlier this year.

Our promise to you has always been to consistently provide the freshest and best quality produce.

It’s our local relationships with major markets and specialist growers that set us apart and ensure we are able to bring the very best produce straight to your door.

Our comprehensive range of fresh vegetables, fruit, salad lines, and herbs include classic staples, on trend exotic lines, and ‘Prepared Produce’ for convenience, fresh, ready to use – pure taste, no waste.

Contact your local produce specialist bidfood.co.nz 0800 bidfood

A S S E E N AT CO N F E R E N C E

CARING FOR THE FUTURE Professor Paul Spoonley

New Zealand has always been a multicultural society, but historically the two largest groups have been Pākehā and Māori New Zealanders.

Recently, increased immigration from Asia and the Pacific Islands, as well as the Middle East, Latin America, and Africa, means the ethnicity of the population aged under 18 years is considerably more diverse than the population aged 65 years or older; in the next ten years, for example, the number of Asian New Zealanders is expected to exceed the number of Maori.

As these changes develop and the country continues to evolve, what will the aged care facility of the future look like? How will the cultural, religious, and dietary needs of different demographics be met within the confines of a distinctly New Zealand approach?

Paul Spoonley is the Pro Vice-Chancellor of Massey University’s College of Humanities & Social Sciences. As one of New Zealand’s most respected academics, he’s spent his career studying demography, migration, population trends, and race and ethnic relations.

Spoonley recently spoke at the NZACA conference 2019, giving a talk entitled ‘The Ageing Population and What They Want.’ As the author of numerous scientific papers, reports, and published essays, including 2017’s ‘Renegotiating Citizenship: Indigeneity and Superdiversity in Contemporary Aotearoa/New Zealand’, Spoonley is perhaps one

of the country’s most qualified individuals when it comes to diversity.

The notion of a national Kiwi identity is changing, but Spoonley remains optimistic.

“Diversity is a key characteristic of the ‘new’ New Zealand, and it’s going to be an exciting period as we think about what that means,” he said. “I think New Zealand is doing a reasonable job as we become a very different country.”

Historically, New Zealand has been what Spoonley refers to as ‘bicultural’, but changes are afoot, and New Zealand has become ‘superdiverse’. 27 percent of all Kiwis were born in another country, with 56 percent of Aucklanders being either immigrants or the children of immigrants.

“When it comes to retirement, I think there will be at least two very different options,” Spoonley told AgedPlus Magazine. “One is that care facilities will become more sensitive to different ethnicities and operate accordingly.” As a Diversity Judge, Spoonley has visited numerous facilities around the country already implementing schemes designed to recognise and incorporate different cultural groups.

Simple modifications like the addition of nonWestern foods to the menu can have a radical impact upon the experience of residents from

different ethnic and cultural backgrounds, helping them to feel at home in the village or rest home.

Spoonley’s second hypothesis was that ethnic and immigrant groups may establish their own facilities.

“It’s already been done with ethnic precincts in Auckland where upwards of 80 percent of the client businesses are from a particular ethnic group,” he said. “Given the size of some of these groups, I’m sure this will emerge, rather like Kaumatua Housing.” Spoonley anticipated an increase in the number of bi- and multilingual retirees and suggested that multilingual workers may be at an advantage when it comes to assisting such residents.

New Zealand's declining birth rate is likely to lead to what is known as a ‘rectangular population pyramid’, meaning there will be roughly the same number of senior citizens as young people.

Spoonley anticipates a reduction in the number of under-15s, whilst increased life expectancies mean many more people will reach their 80s and 90s and potentially require care and assistance.

“In my experience, many of the add-ons necessary to cater to different groups are provided by the community in question and at no cost to the provider,” Spoonley explained. “I think many would be surprised by the very generous response from ethnic communities if they are asked to help. They would regard it as a privilege, but it does rely on respectful, strong relations with particular groups.”

We understand Aged Care.

Leading the way with Aged Care and Accessible compliant bathroomware.

ONE OF MICO DESIGN’S CORE FOCUS IS THE AGED CARE AND ACCESSIBLE We offer a wide range COMPLIANT SECTOR

of disability friendly cars, people movers and vans The team has produced countless commercial project specifications long or short term rental for hospitalsfor and retirement villages. They have a strong understanding of the market and have access to the largest range of Aged Care and Accessible Compliant products within New Zealand.

Mico Design is the biggest bathroom specification team for the Aged Care Sectore, led by experts with a combined total of over 60 years of industry experience. Currently, they are servicing and supplying some of the New Zealand’s largest retirement chains.

Helping with everything from specific product procurement to specifications, indicative pricing and full technical support.

NEW COMMERCIAL AGED CARE PRODUCT RANGE LAUNCHED Recently Raymor Care Classic was released, allowing a range of high quality and reliable grab rails, shower seats and many more; exclusive to Mico. New products and styles are constantly being developed for Raymor Care Classic with new product releases on the horizon.

Architectural Bathroom Specification Service EMAIL nick.gill@mico.co.nz

LINKEDIN MicoDesignNZ

EBOSS eboss.co.nz/library/mico-design

12

100% OWNED

Improve your infection control with PPE Organisers NOW AVAILABLE IN NEW ZEALAND

No more messy trolleys or tables outside rooms

Tidy up your PPE and improve your PPE systems with the largest range of Australian designed Organisers available. Designed in conjunction with a clinical infection control team the Sterri-Matt PPE Organisers meet all inflection control protocols.

• • • • • • • •

Many sizes available Easy wipe clean Door Hang, Wall Mount or Mobile Less wastage Better compliance from staff Designed with hospital team Becoming a standard in aged care Perfect for outbreaks etc

GET IN TOUCH FOR MORE INFORMATION 07 808 3052 www.sterrimatt.com info@sterrimatt.com

A WHO’S WHO OF INDUSTRY

The sheer professional diversity of those in attendance at the NZACA 2019 conference was a clear indicator of the relevance of the growing aged care sector.

Tadhg Daly, chief executive of Nursing Homes Ireland, opened proceedings on the Tuesday morning after an official opening and welcome from NZACA chairman Simon O’Dowd. In a talk sponsored by VCare, Daly discussed the similarities and differences between nursing care in Ireland and New Zealand, highlighting the three ‘big ticket’ challenges faced by both nations: funding, workforce, and regulation.

Daly also noted both countries’ ageing populations, a topic of concern for demography expert Professor Paul Spoonley of Massey University, whose talk titled ‘The Ageing Population and What They Want’ explored the needs of the baby boomers as they enter retirement.

After a lunch sponsored by the

Recruitment Network, Simon Holst, one half of the renowned mother-son celebrity cooking duo, gave a touching talk outlining his mother Dame Alison Holst’s struggle with dementia. After a five-year battle at home, Dame Alison, 77, recently moved into a care home, and Simon outlined the difficulties involved in finding a suitable place of residence for his mother.

“When we were looking at different dementia care facilities for Mum, all of them had waiting lists. So, we need to think about that as a country and also about different models of care,” said Holst. “There’s no one-size-fits-all solution because dementia is about people. They’re not the people they were, but they’re still people.”

A ‘Movie Greats’ themed gala dinner sponsored by ASB ended proceedings on the second day, with the theme being embraced wholeheartedly by attendees, who dressed up to the nines in vibrant costumes paying tribute to cinematic history.

View From The Floor “Rollex Group proudly attended the Aged Care Association Expo held over two days in Wellington in October. Becoming the primary distributor for the Meiko range of ware-washing products in early 2018, the Rollex stand featured the Meiko Topic 20 bedpan washer, the Meiko M-iClean HM dishwasher along with an Eloma combi–steam oven.

We had the invaluable support of Sarah Preston, Healthcare Segment Manager for Meiko Australia, on hand to assist in demonstrating the Meiko products. A feature of the stand was the Topic 20 one of the Topic range of cleaning and disinfection appliances. This range of market leading appliances comply with the required hygiene standard.

The Topic 20 is a smart

compact bedpan washer that can be loaded with full care utensils for maximum hygiene protection. The unit has easy one-step operation, a foot pedal for easy opening, and sensor touch operation. This unit ensures that hygiene is the top priority for occupational safety, which will be an auditable requirement in the future.

Meiko manufactures a wide variety of sizes, heights and mounting options to ensure the best professional cleaning and disinfection appliances for every sluice room application.

The units are designed for rapid uncomplicated replacement of out-of-date machines or Rollex Group can provide a custom design service to ensure the most ergonomic and costeffective new solution.”

Cleaning & disinfection solutions

Are you reprocessing your medical devices according to the correct standards? AS/NZS 4187:2014 > ISO 15883 Introducing the market leading range of Meiko - Topic Disinfection Appliances Meiko Topic - Hands free opening either: Foot pedal operation or infra red sensor - Small footprint - Wall or floor mounted - Intensive internal cleaning - Cost effective

London Pride Breakfast Sausages Quality ingredients and coarse ground, Hellers best selling fresh sausage is now available in the breakfast sausage range.

- Pure 80% pork recipe - 2kg resealable bag 4 per carton

Phone 0800 249 3722

A S S E E N AT CO N F E R E N C E

THE ROOM WHERE IT HAPPENED Huxley Trewavas , Sales Executive, Acorn Furniture

The Dawn Of A New Era The New Zealand Aged Care Assocation’s (NZACA) annual conference brought together more than 300 industry leaders and over 100 trade exhibitors from October 22-24 at Shed 6 and the TSB Bank Arena, Wellington.

With the theme of ‘The Dawn of a New Era’, the three-day event saw an industry-wide range of topics brought under scrutiny, from workforce shortages and increasing consumer demands to new technologies and service affordability.

Front of centre of conversation was a wide-ranging and wellcirculated funding review of the industry. Providing a range of recommendations to government – many welcomed, and many less warmly embraced – the review covered areas such as case-mix, the acuity of residents, the separation of care and accommodation, and the sustainability of rural services.

The NZACA conference brought delegates up to speed on all these areas and more, informing them of the state of the review and keeping

14

100% OWNED

track of what comes next for the industry.

Workforce issues were once again also at the fore, and whilst no longer the elephant in the room, the growing demands placed on staff cannot be ignored by either government or the industry. The need not only for more people, but for the right people, remained of central importance, as well as the need to create a resilient workforce across a range of cultures.

Ensuring the industry has enough people and skills to cater to the fastgrowing ageing demographic is a problem that is only going to grow.

With baby boomers not far off from requiring the services on offer by the aged care industry, the needs of this generation when entering old age compared to current residents were also a talking point. Ensuring services remain current and desirable into the next decade and laying groundwork for the coming generations’ arrival into aged care facilities will surely be of vital importance if the industry is to continue to grow.

“At Acorn Furniture, every furniture item is custom-made to order in New Zealand, and designed to meet the unique and specific needs of older persons. We attended the NZACA conference in October this year and found it to be very informative.

The best part from our perspective was having the opportunity to connect with new people and to also catch up with current customers. It was a great opportunity to share new initiatives that we have been working on to contribute to making older persons' lives more enjoyable with our fit for purpose elegant furniture.

We understand the importance of ergonomic design and that this is crucial for comfort & functionality. For this reason, our chairs have been developed to be of the correct seat heights and depths with excellent back and lumbar support, and to ease ingress and egress. As no person, let alone an older person, is of the exact same size and weight as another, we offer a large collection of custom-built

recliners from petite and standard through to bariatric sizes. Having a recliner that is fit for purpose for the specific resident using it is crucial for their safety and support.

Launching the Sage Recliner at the NZACA conference was a big hit.

We found the conference a great event to showcase our furniture features and the endless customisation options we offer.

Our team relished the opportunity to let many new people know that we are there to advise and support them through their furniture purchasing journey.

Many loved finding out that we offer free chair samples for facilities to evaluate in their environments prior to purchase, and free furniture consultations to ensure they receive the best fit for purpose furniture for their facility and residents.

With a solid team that has over 250 years of combined experience in industrial furniture design and manufacturing, we are already looking forward to attending next year’s NZACA Conference, armed with our new and latest offerings.”

CLEANING

NZYME, New Zealand’s leading manufacturer of eco-friendly cleaners, use world leading technology to produce highly effective products that are completely safe for people and the planet. With the world at a tipping point, NZYME have recognised the detrimental effect that harmful chemical run-offs are having on the environment, and aim to disrupt this process by introducing biodegradable cleaning alternatives for domestic and industrial use.

HOW DO ENZYMES WORK? “Enzymes activate and energise ‘good’ bacteria that consume bad bacteria and/ or contaminants at the microbial level,” said head of sales and marketing Guy Burt. “They eat protein and organic matter by feeding and turning the contaminants into water, salts, and CO2. Enzymes cut the bonds that attach atoms together which make up molecules. If the tubes

that attach the atoms are cut, the molecule will no longer exist in its initial state.”

Whenever there is a concern with bacterial residue, chemical cleaners – especially disinfectants – do not perform as advertised. All chemical claims are based on a controlled laboratory environment, rather than real-life situations. Environmental conditions can change in an instant, while the testing laboratory maintains waiting for weeks, leading to results which typically do not Bu reflect the reality of day to day y u G applications.

“NZYME products are 100 percent effective at biodegrading and emulsifying proteins,” said Burt. “Examples of proteins that we need to be concerned about include mould, bacteria, viruses and insects. All these contaminants are made up of proteins.

NZYME does a superior job at breaking their components apart and biodegrading them into carbon and water. It takes only minutes for this biological process to occur.”

When used correctly for the appropriate application, NZYME’s family of products has

rt

Procured by nature, NZYME products contain plant-based enzymes combined with natural surfactants and scents. Enzymatic cleaners are powerful and scientifically proven to enhance the cleaning process, resolving problematic issues that harsh chemical cleaners can’t budge, like biofilm that protects harmful bacteria and is the leading cause of strong odours. NZYME are passionate about saving the environment and proud to represent a range of products that are truly nature’s own.

been shown to be just as effective in dealing with cleaning and sanitising challenges from floods and natural disasters, as well as standard day-today industrial and commercial cleaning activities.

For optimal results, NZYME suggest a waiting time of less than five minutes of product surface contact for lighter cleaning demands, while a wait time of five to ten minutes is recommended for heavy cleaning. This allows the enzymes the time to biodegrade bacteria and other surface contamination.

“Sickness is often attributable to careless cleaning, food processing, and many shortcuts,” Burt advised. “We’ve all been brought up believing that chemical cleaners are necessary and complete.” Historically, this was true, but bacteria and viruses have developed immune resistance to common household cleaners, such as disinfectants and sanitisers.

“Read the caution labels – chemical cleaners are harmful to our respiratory systems. NZYME enzymes are food grade and do not damage surfaces nor endanger health. Simply spray, wait a few minutes, and then rinse with a clean damp sponge or, preferably, a microfibre cleaning cloth.

The result is a hygienically clean surface that is safe, healthy, and the correct choice in today’s high bacteria environments!”

For more information visit www.nzyme.co.nz.

November / DECEMBER 2019

15

Want your product featured? Contact sarah@reviewmags.com.

PERFECT PAIR

The Florin Duet features a cocktail coffee table and a nesting ottoman, inspired by historic Bauhaus design principles. With exquisite simplicity, the duet’s components were designed to work independently and interdependently. Guests can relax with their feet up on the soft ottoman or serve their favourite tipple from the sleek table. Customise your ottoman by selecting your favourite fabric or leather to find the perfect fit for your hotel.

The timber top and ottoman base are available in American Oak or American Ash, with 30 different finishes, whilst the ottoman comes in your choice of commercial grade upholstery. The metal base is powder coated in a wide range of available colours, other top options are available including stone and glass.

For more information and trade pricing call 0800 53 00 35 or email enquiries@woodwrights.co.nz.

LUXURY SEATING

Founded in 2004, New Zealand furniture brand Trenzseater is commonly recognised for its modern, sophisticated and elegant style. The company offers an extensive range of luxury furniture and has been awarded on multiple occasions for designing homes across the country.

The Louis Armchair is one of the latest additions to Trenzseater’s range and boasts as a unique addition to any facility. Featuring a deep-buttoned texture and complemented by polished nickel legs, the chair ensures style and comfort, and can be designed with your preference of fabric or leather.

For watching television, reading a book or just as a lounge statement piece, Trenzseater’s armchair is the perfect choice.

For more information visit www.trenzseater.com.

DIVERTING PLASTIC

New eco product alert. Stainless pegs by CaliWoods are available now.

The Stainless Pegs mean no more broken plastic bits and a sleek looking laundry line. This product has quickly become a best-seller. CaliWoods is a NZ-owned, woman-lead social enterprise with a stunning range of eco products. When you use CaliWoods you’re directly helping out. Most of its profits are put back into good causes like community sustainability and ocean conservation to mention a few. In two years, the brand has diverted over one million pieces of plastic from being put into landfill or polluting NZ’s beautiful Whenua. For more information contact Shay Lawrence on 09 217 4476 or shay@caliwoods.co.nz.

HOT STUFF

The latest addition to the much-loved Brooklyn range features a glass housing, striking blue illumination, and unique copper accents which are sure to wow residents, bringing a touch of modern luxury to any room.

The UK’s number one best-selling glass kettle, the Brooklyn Glass Kettle has a 1.7 litre capacity, with matte black trimmings adding a decorative contemporary twist.

At the heart of New Zealand homes for 60 years, Russell Hobbs remains a global leader in kitchen appliances, offering timeless and stylish kitchen and electrical appliances that consumers love and trust. RRP $169.99.

For more information or sample requests email elysia@starkmatthews.com.au.

16

100% OWNED

CUSTOM FURNITURE

Titan Furniture has an exclusive network of worldwide suppliers, thus are able to provide a vast range of hand-selected imported furniture. With access to an inhouse team of engineers, welders, carpenters, machinists, and upholsterers, Titan Furniture make sure that what you have in mind is completed to specification.

Titan Furniture aims to provide professional commercial solutions for clients, taking your concepts, ideas, and aspirations and turning them into reality.

Freephone: 0800 820 131 Telephone: (09) 828 1079 Email: sales@titanfurniture.co.nz

GOOD ENERGY

Remedy Good Energy is an energy drink made right. Live cultured and all-natural, it’s hand crafted the same way as all Remedy drinks are, with no sugar, naturally. What’s that? An energy drink that’s actually good for you?

That’s right. This brand new fizzy is the world’s first kombucha-based energy drink, containing all the goodness and benefits of kombucha with the added good vibes and good energy buzz of raw green coffee bean extract, green tea and ginseng for a smoother, more enduring real energy kick minus the nasties.

Kakadu Plum is a tart and zingy taste with a freshas finish. Fruity, floral and a whole lot of fun. While Blackberry is plump and juicy, bursting with goodness.

Berry-good indeed. For more information please contact Deva Dhar, NZ country manager at deva.dhar@remedydrinks.com or phone 021 245 2363.

MAKING PEOPLE’S LIVES EASIER

The Uccello kettle, available through Mobility Centre online and retail stores, makes pouring a kettle light as a feather.

The unique kettle opens up a world of confidence and independence for anyone who wishes to handle boiling water safely and the safe, ergonomic kettle provides independence to people with restricted mobility and strength.

Unlike other kettles and kettle-tippers, the circular shape of the Uccello kettle, combined with its rotating cradle, moves around the body of water to assist the flow of the pour, so you don’t have to lift, strain, balance or aim.

The weighted base of the kettle arcs on a rotating axis to deliver hot water safely and steadily, every time.

Customers rave about the kettle.

“It is ingenious. I have arthritis which means sometimes I don’t have the strength to lift a heavy kettle. Being able to tilt the kettle makes it so easy” “Who ever thought of this deserves a medal, fantastic for elderly and disabled, well balanced and easy to use when full. As a full time carer I am now able to go out and not have to worry about my charge lifting a hot kettle.”

For more information contact Mobility Centre on 0800 243 866 or visit www.mobilitycentre.co.nz.

ULTRA DOUBLE LENGTH

New Handee Ultra Double Length is the equivalent of two Handee Ultra standard rolls. Each roll contains the convenience of more sheets and less storage space is required. This ‘Handee’ new product also comes with the added benefit of less packaging waste with 33 percent less cardboard cores and 16 percent less packaging. New Zealand’s most loved paper towel is proudly Kiwi made. Handee, made to cope with anything you can throw at it.

BATHROOM INNOVATION

Plumbline has built on its existing portfolio of unique, high-quality international brands by launching British design icon Claybrook in New Zealand. With 30 years of experience in the stone industry, Claybrook has become a global leader in stone products and eco-friendly bathware, utilising recycled marble to deliver beautifully hand-finished products. Combining the finest materials with an innovative approach to design, Claybrook unites the quest for physical balance and beauty with a true British understanding of quality and craftsmanship.

The Marbleform material used is 100 percent recyclable and emits no carbon waste, making Claybrook pieces the perfect addition to hotel bathrooms. The collection available in New Zealand includes four basin styles along with matching bath options and four vanity tops, all available in four colours.

More information is available at www.plumbline.co.nz/claybrook October/NOVEMBER 2019

17

OUTDOORSPACES

STYLISH SLIP RESISTANCE The Tile Depot proudly stocks a range resistant tiles for wet area bathrooms, such as the stunning Tracks range. These tiles ensure that residents need not be concerned about having a dangerous accident in the bathroom, whilst contributing to a stylish, modern interior.

The Tile Depot is a proud Lifemark product partner, providing a hand-picked range of tiles that have been deemed suitable for Lifemark universal design.

For more information, contact your nearest Tile Depot outlet or visit www.tiledepot.co.nz.

Infratech radiant heaters can be used indoors or outdoors.They will heat your space perfectly meaning you can use it all year round. www.infratech.co.nz | 0800 266 206

18

100% OWNED

At The Wholesale Matting Company they have every kind of mat for every kind of business.

They have been supplying mats to New Zealand businesses for the last 25 years.

They offer monthly specials and have a bargain bin section. They provide an overnight sample and product information service. Most of their products appear on our website.

Their product range includes: Anti-fatigue, safety and entrance mats, mats for wet areas and around swimming pools, logo and promotional mats, bar and counter mats, chair mats, rubber backed mats, non-slip, recessed well, coir matting and carpet.

They have a great range of low-profile mats suitable for rest homes and hospitals. Their washable mat is perfect to cover the bell in residents rooms.

Call 0800 60 70 80 now to discuss your matting requirements.

the

the

EVERY KIND OF MAT, FOR EVERY KIND OF BUSINESS

PROUD PARTNERSHIP The Tile Depot is a proud Lifemark product partner. A hand-picked range of tiles have been selected suitable for Lifemark universal design.

Slip resistant tiles for wet area bathrooms such as the stunning Frame range shown here. Contact your nearest Tile Depot outlet or visit www.tiledepot.co.nz.

T R A D E TA L K S

THE POWER OF POSITIVE THINKING Meghan Lawrence, Bupa Communications Advisor

A simple concept of writing down three good things about your day is helping a group of Bupa Glenburn Retirement Village residents focus on the positives and practice self-care.

M eg

han

Helen and Ken - Glenburn

L aw re n c e

The idea was introduced by village manager Helen Vlasich, who provided residents with a ‘Three Good Things Gratitude Journal’. The journal encourages participants to recollect, record, and reflect on the good things in their lives.

For resident Ken Mutch, it meant breaking out of a downward spiral following his wife’s death and forming a close relationship with the village team.

Mutch’s wife, Sandra, passed away two and a half years ago. He’s since felt like his world was falling apart.

“We were married for 56 years—I haven’t recovered, and I still miss her,” he explained.

Mutch decided to start a Gratitude Journal—but he is unable to write due to a stroke, so he calls Vlasich each night and gets her to record the good things from his day.

“I find it helpful when I sit down with her and try and remember things that have made me feel better,” he said.

“For quite some time after my wife passed, I really didn’t want to be here, so it has been helpful for me to have to try and think of something positive each day.”

Entries into his journal include things like going on trips outside the village, the help he receives from his brothers, and a recent visit from his sons who live overseas.

As an ex-Navy man, 79-year-old Mutch said he’s used to the concept of self-help because that’s what he did in the service, but support from Vlasich and village assistant Kristy Nichol has been invaluable to him.

“Gosh it’s hard, but you do have to think and try and climb out of this desperate level. I am trying my best to help myself, but I also enjoy Helen and Kristy’s company because they are good people and are giving their time to us oldies. They keep a good eye on us, which is very helpful,” he said.

For resident Valerie Harris taking part in the ‘Three Good Things Gratitude Journal’ was a way to remain positive through ongoing health struggles.

The 85-year-old has been undergoing blood transfusions for a blood complaint and radiation for cancer on her face.

While the illnesses have been a struggle, she said she’s an eternal optimist and tries to look on the bright side of everything.

“The radiation knocks me a wee bit as it makes you tired, but I still make myself get up and go out. Nothing holds me down—I say what doesn’t kill you makes you stronger,” she said.

Harris used her journal to remind herself to

appreciate the positive things all the time.

“I would write down how grateful I was for all the little things; like trips out for dinner and the movies, good health days, the people around me and my wonderful family,” she said.

“I appreciate the positive things all the time, and always try to tell people I love them and give them hugs. My theory is you get out of life what you put into it.”

Resident Peter Benseman, 79, used the Gratitude Journal to learn about himself.

“I decided to give it a go and see what I could find out, and it has been amazing,”

he said. “The biggest thing I found was that everything I do, I like doing. Each day I would try and figure out what was terrible about today, and there was nothing really.”

Benseman said the experience really enforced for him that he is good at thinking positively.

He said, “People have always told me that nothing seems to phase me, and doing the journal showed me they were quite right. I think it has made a difference because I feel good in myself and found a lot out about myself.”

November / DECEMBER 2019

19

*Contains 50% less added sugar and 30% less salt than regular Wattie’s Baked Beans and Spaghetti 3kg

FOOD&BEVERAGE

NOVEMBER MEANS NEW POTATOES! Gemma Carroll, Communications & Engagement Officer, Potatoes New Zealand

Our industry has recently celebrated the start of the new potato season, and we want to remind consumers of the myriad ways in which our favourite good starch vegetable can be used. We’re really proud of our billiondollar NZ potato industry and reckon NZers are glad to have fresh produce right on their doorstep. It’s nearly Christmas and we know you’ll all be enjoying NZ new potatoes at your festive meals.

Potato texture changes throughout the year.

For example, an Ilam Hardy early in the season (October) is quite waxy. A mid-season Ilam Hardy is a good general-purpose potato, while towards the end of the season a lot more of the natural sugars have converted to starch, so it tends to be floury. Not all potatoes show such a range of characteristics.

Weather, climate and soil have a dramatic effect on the cooking performance of a potato e.g. a Southland grown Nadine may be very waxy while a Pukekohe grown Nadine may be only slightly waxy. Flavour is also influenced.

There is a lot of interest in different potato varieties. Many varieties are grown in New Zealand, however, there are about 10 to 12 varieties that are ‘common’ and readily available. In addition there are varieties which have limited and/or localised supplies.

FLOURY OR WAXY, WHY IT MATTERS There are two main parts of a potato – water and starch. The more starch in the potato the more ‘floury’ it is. The more water, the more waxy the potato is in texture. It is important to remember both are different when cooked. To determine which category a potato falls into, the percentage of dry matter is measured – in other words, the percentage within the potato that is not water. Some potatoes have moderate amounts of starch.

These potatoes fall into the general purpose category and will tend to perform most tasks, although perhaps with not as good results as the ones which clearly fall into the floury or waxy categories.

For boiling, salads, braises and stews use waxy, smooth textured potatoes.

Waxy potatoes have a high water content and are low in starch. They have a dense texture and retain their shape during cooking. They don’t absorb a lot of oil or dressing.

Varieties which tend to be waxy are most early, new season potatoes; Nadine, Draga, Frisia, Jersey Bennie, Red King Edward, Highlander, Osprey,

22

100% OWNED

Tiffany, Annabelle, Gourmandine and Marilyn.

FLOURY POTATOES.

SOME POTATOES CAN BE USED FOR MOST END USES.

Floury potatoes are low in water content and high in starch. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour.

Varieties that tend to be floury are IIam Hardy, Red Rascal, Agria (and related varieties Bolesta and Markies), Fianna, Victoria, Laura and Marabel.

Use waxy potatoes for boiling as floury potatoes will not hold together when boiled and will not make a good salad. Similarly, if you try and mash a waxy potato your mash will be gluey.

Growers cook test potatoes to assess how they perform when cooked. The variety of the potato is generally marked on the packaging either on a neck tie or by a sticker.

The variety within the bag will change depending on what variety the grower assesses to be the best option at that time.

November Means New Potatoes!

These good all-rounders have a moderate starch content and are not too floury and not too waxy. They are called general purpose potatoes.

Varieties that tend to be general purpose are Rua, Desiree, Moonlight, Rocket, Van Rosa, Karaka, Driver, Vivaldi, Purple Passion, Maris Anchor and Summer Delight.

FOR MASHING, WEDGES, ROASTING, CHIPS AND BAKING USE

SUPPLE UP WITH SUPERFOODS “From a medical perspective, there are two things that happen as we get older,” explained Kevin Glucina, owner of Matakana Superfoods. “Our digestion and absorption of food and subsequent conversion to energy are reduced, and we lose our appetite. When our food consumption and food choices narrow, and we’re eating the same narrow range in even smaller portions, we lose vital nutrients, including mineralisation for our bones.

This results in our vitality and overall health going down.”

Superfoods are considered super for their exceptional nutritional value. The Amazonian Camu Camu fruit and the Kakadu plum, for example, have some of the highest naturally occurring content of Vitamin C, much more than that of a lemon, orange or kiwifruit. Some superfoods are also highly regarded for their unique phytonutrients, something that perhaps isn’t readily available or common.

In conversation with Glucina, someone with a wealth of knowledge in the field, we learn just how important they are for a truly rounded diet.

“Superfoods fit well into a varied wholefood diet,” said Glucina. “It’s easy to throw in some wakame seaweed powder, for instance, when you are cooking a stew or soup to top up on marine nutrients. Wakame is a central part of the Okinawan diet, where more people stay fit and healthy past 100-years of age compared to most other parts of the world. Marine nutrients, like Fucoidan, which is in wakame, help the body reduce inflammation, fight off winter ills and

chills, and keep our cells in good shape.”

Contrary to common belief, Glucina said that superfoods don’t have to be expensive. One of Matakana Superfoods’ most popular products is a formula that combines the top seven supergreens, including wakame, chlorella, spirulina, broccoli sprout, kale, wheatgrass and barley grass, something that when used correctly doesn’t cost an arm and a leg.

Considering the push for plant-based nutrients amongst modern consumers, Glucina noted that the desire for nutrient-rich superfoods is growing. “When I started Matakana Superfoods ten years ago and introduced chia seed and goji berries to the New Zealand consumer, we were the third superfood company in the world.” Now, Matakana Superfoods is a world leader in food innovation, with over 90 products throughout New Zealand and Australian supermarkets and health stores.

“As we pass 60, it’s more important than ever that we cram as many natural nutrients into the

Uses: - smoothies - milkshakes - frappes - soda - smoothie bowl

limited volume of food the elderly eat. We need lots of nutrients in the smaller portions.”

Superfoods in the aged care sector are both a financial possibility, and an opportunity to provide residents with the nutrients they need to stay in top shape.

Smoothie Base Making a smoothie or frappe couldn’t be easier - and we have simplified this process even further with our ready-to-use fruit or vegetable smoothie bases.

Fruit bases:

At least 50% fruit or vegetable content

↑

No added sugar

• Banana GF HS V • Mango GF HS V • Mixed Berry GF HS V • Pineapple, Coconut & Lime GF V • Strawberry GF HS Vegetable bases: • Beetroot, Pear & Blackcurrant GF HS V • Carrot, Orange & Ginger GF HS V • Kiwifruit, Cucumber & Kale GF V

GF - Gluten Free HS - Halal suitable V - Vegan friendly

Please ask your Bidfood representative for a sample.

10ml or 30ml pumps available

@barkersprofessional www.barkersprofessional.nz

November / DECEMBER 2019

23

H E M P F O R H E A LT H

Hemp For Health

The food industry sees many trends come and go, but few have had the lasting power of hemp. Once found only in trendy plant-based cafés and food supplements, hemp is now increasingly being recognised by mainstream retail and foodservice providers for its remarkable nutritional properties.

Hemp is naturally high in protein and contains all essential amino acids. It is naturally rich in omega-3 and omega-6, both crucial nutrients for reducing inflammation and promoting healthfulness, and is low in cholesterol and saturated fat. Both its seeds and its leaves can

be eaten, with seeds being edible raw, ground into hemp meal, sprouted, or made into powder, and leaves enjoyable raw in salads or pressed to make juice.

As hemp enters the mainstream and producers develop new and innovative hemp-

based products, the aged care sector looks set to jump on board. With its micro- and macronutrient-dense profile, as well as its high fibre content and plethora of vitamins and minerals, hemp offers senior citizens potential medical benefits as well as sustenance.

TAKING PRE-ORDERS NOW!

PURE HEMP SUPERFOODS Hemp seeds are a nutrient dense superfood offering an optimal 1:3 ratio of omega-3 and 6, including GLA. Hemp seeds are a complete protein with an array of vitamins and minerals, including magnesium and iron.

Health benefits may include reduced arthritis symptoms, improved cardiovascular health, lowered blood pressure, hormonal balance, immune support, faster post-exercise recovery, and reduced eczema and psoriasis. Use daily - Hempfarm does!

For more information, visit www.hempfarm.co.nz

Deliciously nutty, seductively creamy and silky-smooth, Hemptation is the perfect choice for a daily plant-based milk alternative.

Made from nature’s most nutrient-dense seed, Hemptation is packed full of goodness, providing the perfect balance of omega fatty acids including GLA, known for its anti-inflammatory properties.

Containing all essential amino acids, Hemptation makes for an easily digestible complete protein, and is a great source of vitamins and minerals, including calcium and magnesium.

Hemptation is also one of the only plant-based dairy alternatives that won’t curdle in hot drinks, making it the perfect choice for your next flat white or latte. Made in New Zealand from local and imported ingredients, Hemptation is free from artificial ingredients and preservatives.

To order 5 litre Hemptation Barista boxes or indicate interest in 450ml bottles (available end of January 2020) email sales@ hempfarm.co.nz, call 075601020, or visit www.hempfarm.co.nz

CERTIFIED ORGANIC PROTEIN RICH Hulled hemp seeds are protein-rich and packed with essential fatty acids (omega-3 and omega-6), vitamins and minerals.

Simply adding 3-4 Tbsp of hemp seeds into a bowl of berries and yoghurt could boost the nutrition quality to provide nearly half of an adult’s daily requirements for zinc, magnesium and phosphorus as well as several B vitamins. And the best news is they are just so tasty! To use, just eat them as is, sprinkle them over anything, or blend them up in a smoothie.

Get your chemical residue free, NZ grown hulled hemp seed at nzhempfoods.co.nz or phone 0800 HEMP OIL.

24

100% OWNED

Hemp is set to take over the health foods market following the legalisation of hemp seed as a food product in Australia and New Zealand. Matakana SuperFoods has been eagerly watching this space and jumped at the chance to develop some innovative creations with the nutrient-dense hemp seed. “We have recently launched nine hemp products to market with more likely in the future,” said Joseph Glucina. What sets Matakana SuperFoods apart from the rest is that its entire hemp range is certified organic. The range includes hulled hemp seeds and seed derivatives such as protein powder and flour.

Not only is it full of health benefits but hemp has also long been known to be a sustainable, environmentally-friendly crop. At the moment, Matakana SuperFoods imports its hemp from overseas as New Zealand does not yet produce any certified organic seeds. “We expect this to change in the coming years as NZ hemp growers begin to transition to organic methods and become certified under the regime.” For more information, contact Joseph at joe@matakanasuperfoods.com or phone 09 422 9618.

AUTHENTIC ITALIAN DELICACIES Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Get your slice of the pizza - call us now for authentic quality Italian smallgoods. www.ghiotti.co.nz

I

support@europeanfood.co.nz

I

09 551 7410

GRAPE TOGLASS

HEINRICH STORM, GOLDIE ESTATE

Goldie Estate is a boutique vineyard and winery located on picturesque Waiheke Island. But Goldie Estate is more than just a vineyard; it represents a space dedicated to the betterment of New Zealand’s wine industry, housing the Goldwater Wine Science Centre. In conjunction with the University of Auckland, students can come to learn and study wine science in a sphere dedicated to the innovation and exploration of wine.

New Zealand’s wine industry is often credited for its innovative ideas and practices, especially considering the relatively young age of our nation’s wine history. Through institutions and programmes like the one offered at Goldie Estate and the Goldwater Wine Science Centre, New Zealand’s industry is leading the charge in wine innovation.

Heinrich Storm, Goldie Estate’s winemaker, fell in love with wine over a decade ago prompting him to pursue the science behind it.

“I’ve been lucky to have been able to do a combination of part-time studying while working in the industry as well as receiving mentoring from some industry stalwarts along the way,” said Storm. “Drinking lots of wine has also been key in this training exercise.”

Goldie Estate’s vineyard is influenced by both the ocean, and the rich, volcanic clay on which it is planted.

“The wines have a softness or roundness to them, with elegance and structure and a subtle salinity or savouriness,” explained Storm.

“I believe this directly reflects the terroir or landscape.”

Involved in the wine industry since 2008, Storm said that his wine philosophy has evolved over the years. He noted a strong desire to emphasise sustainable winemaking and viticultural practices. In essence, this involves making the best possible wine with the least impact on the environment. Climate change is beginning to visibly affect wineries around the world—something that Goldie Estate and Storm are well aware of.

“The research suggests that New Zealand will be affected by climate change. We’re

26

100% OWNED

already starting to see some signs of this.

On Waiheke Island, we’re increasingly experiencing bizarre weather events like record rainfall, or record temperature and drought conditions.

We have not had to make any drastic changes yet, but it is something we have to be aware of for future planning,” he said.

“Globally, there is a big push toward more sustainable vineyard practices,” said Storm. “We are in the process of transitioning to a fully organic vineyard programme by 2021, and being certified organic by 2025.”

Goldie Estate’s wines are influenced by a myriad of factors.

“I would like to think that we construct beautifully balanced wines. They’re concentrated and full-bodied, yet restrained.

The tannins, oak and acid all work harmoniously together,” said Storm.

Storm also commented on how the topic of wine was very subjective. There is more to wine than met the eye, and the bottled beverage was the result of the background, the land it comes from, the history, and the story it told.

Outside of wine, Storm enjoys rugby, fishing and cooking. “Sharing a meal and good wine with friends and loved ones is an essential part of my life. If I’m not drinking wine, you can normally find me drinking gin or sipping on a negroni.”

MEET THECHEF

VINCENT MARSHALL NATIONAL CULINARY MANAGER, OCEANIA HEALTHCARE Vincent Marshall has been a chef for twenty-five years, holding positions around the world. He was appointed National Culinary Manager at Oceania Healthcare in August 2018, with the goal of supporting the company’s culinary teams to help them deliver exceptional dining experiences to residents.

Though Marshall is based in Oceania’s Auckland head office, he frequently travels to many of the company’s 38 kitchens nationwide.

“It’s a mix of strategic and tactical work,” Marshall told AgedPlus. “I’m working on new menus, kitchen design, and new product supply, but also I’m often visiting and working alongside facility kitchen teams anywhere in the country.”

This blend of administrative and hands-on work allows Marshall to keep track of the effects of his output on the kitchen teams, including, perhaps most importantly, chefs. “I spent most of my time upskilling the culinary team across Oceania

Healthcare and working with them to create warm and inviting dining experiences,” he explained.

Despite the shortage of talent facing the hospitality industry, Marshall is confident that Oceania can continue to deliver.

“It requires a collaborative approach, ensuring new menus are up-to-date and understanding we are in a privileged position where we help people every day. Often people are in this industry for deep reasons – they want to make a different to our residents and their families.”

Though he is a seasoned hospitality veteran, the aged care sector is new territory for Marshall, and has required him to become familiar with some techniques less common in regular hospitality positions, including texturemodified foods and an increased reliance on sous vide cooking, which addresses the flavour and texture requirements of many

residents.

In terms of flavour, he has to maintain a balancing act between traditional dishes popular amongst aged care facility residents and more innovative approaches favoured by many professional chefs. This is something Marshall achieves mostly via the use of fresh, seasonal ingredients, allowing the flavours to speak for themselves. Costing out each recipe and working closely with his supply chain, he is able to deliver good value, healthy food en masse to thousands of residents across New Zealand.

Despite Marshall’s recent arrival on the aged care scene, it’s an industry he clearly sees as vital and enjoys contributing to.

“I really recognise the importance of bringing delicious, nutritious, and balanced food to our residents,” he said. “Creating menus that deliver the old favourites while still staying up to date with new innovations keeps us all busy. There is a focus on making every dining experience a time to delight our residents and we are doing this with hospitality-inspired initiatives in most of our facilities.”

There is a focus on making every dining experience a time to delight our residents and we are doing this with hospitality-inspired initiatives in most of our facilities

November / DECEMBER 2019

27

T R A D E TA L K S

PURÉED FOOD PRODUCED IN YOUR KITCHEN Pip Duncan, Education and Marketing Manager, Vegetables.co.nz

The best practice for food in puréed diets is to produce from scratch in the kitchen. The food should be freshly cooked and processed as close to cooking time as possible. This allows for maximum retention of nutrients and high standards of safe food.

Food should be finely divided and easy to fork into a smooth purée. It is not always necessary to present items as a purée, for example, moulds, roulades, soufflés, loaves and terrains can be used for some items. Presentation of puréed diets has been enhanced with the availability of moulds to depict the regular shape of the item.

Puréed diets should be included on the menu and checked to make sure that the meal will be colourful with a variety of shapes and have suitable garnishes. Thickener may be used to thicken fluids, offering more choice. Standard serving sizes for the residents should be defined and a recipe used to determine normal servings.

The actual food items should be identified by their name to clients.

SOME HINTS FOR PREPARING PURÉED DIETS: • • • • •

28

The time between cooking and clients eating the puréed food must not exceed two hours.

Vegetables should be cooked and processed on the day of consumption.

As soon as possible after cooking, vegetables must be processed in a clean and sanitised processor.

Puréed food loses temperature as it is puréed, the temperature must be restored to 75°C. Food reheated from cold must be reheated to exceed the original cooking temperature or to 82° C.

100% OWNED

People requiring soft, puréed or blended diets may not consume enough energy or protein; therefore, it is important to provide nutritious snacks or drinks between meals. These could be nutritionally complete commercially available supplements and desserts, smoothies, dairy desserts, blended soups or ice cream with sauces.

Sometimes there is a need to increase the fibre content of the puréed food. Add finely textured wheat bran to puréed porridge, or before puréeing meat dishes, fruits and vegetables. Red lentils or split peas can be added to soups, stews and braises and they will thicken the liquid as well as adding fibre. Fibre supplements can also be used.

Whatever you choose, ensure there is increased fluid intake along with the increased fibre intake.

Always purée individual components separately before reheating. Follow manufacturer’s instructions for thickeners and moulded items.

MEAT

Purée with a little gravy or sauce to a pâté consistency, then gradually add more liquid to the required consistency. Fine, fresh breadcrumbs can be added to prevent liquid from separating out.

POTATO Always choose a variety of potato suitable for mashing. Puréed potato may become gluggy, to prevent this, cook potato well and then mash.

Adding a little butternut or pumpkin can help reduce glugginess.

VEGETABLES If the purée is too thin, or there is a risk of separating out, add fine fresh breadcrumbs or use a commercial product.

LEGUMES

Some people find the skins of some peas and beans irritating. After puréeing use a sieve to force the inside starch through the mesh, leaving the skins behind.

PASTA AND RICE

These are best puréed when hot with hot sauce or mil. Avoid heating cold puréed starches as this can cause them to go thick and gluey.

FRUIT

Drain well then purée. Add thickened juice to obtain the required thickness.

There is an increasing range of pre-prepared puréed foods which are becoming more mainstream and have gained national appreciation. Always follow the manufacturer’s instructions. Puréed meals should be included in the Food Control Plan and it is recommended to have assistance from a registered dietitian to assist with establishing the foodservice audit and for individual client’s nutrition requirements.

AFTERFIVE

HERRADURA ULTRA

ĀREPA NOOTROPIC BRAIN DRINK Ārepa is New Zealand’s first all-natural, caffeinefree, Nootropic Brain Drink proven to increase mental clarity under moments of pressure and stress. Ārepa is consumed by a growing number of elite professionals, athletes, students and consumers wanting to stay calm and think clear during a busy day. Containing unique to NZ bioactives such as Neuroberry® Blackcurrants and Pine Bark Extract, Ārepa is a potent source of polyphenols delivering a real felt effect. Contact sales@drinkarepa.com or call 0274555251.

PANHEAD RAT ROD In the hot rodding car scene a Rat Rod is a chopped, low slung, rough and rusty special, designed for go more than show. A little like a classic hazy IPA in other words. There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

The world’s agave shortage has not slowed Herradura Tequila down with the distillery now producing the world’s most awarded tequila.

Herradura has now released Herradura Ultra, a crystal-clear tequila with deep, rich complexity found in extra Anejo. The Distillers combine Casa Herradura’s Anejo tequila with premium extra Anejo which has been aged up to 49 months in American White Oak Barrels. The liquid is then filtered and the result is a rich, beautifully clear tequila with a full-bodied flavor and smooth taste.

For more information call Hancocks on 0800 699 463 or email sales@hancocks.co.nz.

WOODFORD RESERVE MALT

OLD FORRESTER In 1870, Old Forester became America’s Frist Bottled Bourbon when founder George Garvin Brown revolutionized the industry by being the first to put bourbon in a glass bottle and sell it before, during, and after the prohibition. 5 generations and 150 years later. Old Forrester delivers a genuine bourbon experience with rich, full flavour; It is sharp and sweet with a floral character on the nose, hints of oak sweet corn on the mouth and a long, warm sweet finish. Ideal for sipping neat, on the rocks, with a splash of water or in a classic cocktail.

For more information call Hancocks on 0800 699 463 or email sales@hancocks.co.nz.

From the home of one of the world’s most innovate distilleries comes a rebirth of the concept of the traditional malt whiskey.

Chris Morris, Woodford's Master Distiller, states “This is inspired by the history and a desire to make the best-tasting whiskeys in the world. Woodford Reserve is charting its own unique path with this new malt whiskey based on historical precedence and our commitment to flavour, something that’s ingrained in everything we do,”.

Morris has created a Kentucky Straight Malt Whiskey crafted from 51% malt and aged in new charred oak barrels which amplify the nutty characteristics found in the original Woodford Reserve. This makes it the perfect malt whiskey for bourbon drinkers.

For more information call Hancocks on 0800 699 463 or email sales@hancocks.co.nz.

SUMMERHOUSE An award-winning range of premium wines now in an eye catching new package.

Brought to you by the same families that make Rapaura Springs wines, this striking new Summerhouse label capturing summer in a bottle is set to be released into New World stores from October 2019.

Gold medal winners at the New Zealand International Wine Competition and New World Wine Awards, Summerhouse create wines for great company and sublime times - because it’s always summer somewhere.

Distributed by Vintners 0800 687 9463 / sales@vintners.co.nz

CHRISTMASTREES

Season TIS' THE

T hough the aged care sector doesn’t experience quite the same boom in seasonal trade as the retail and hospitality sectors, it’s nonetheless important to provide those guests who wish to celebrate the festive season with a suitably Christmassy context in which to do so.

Here are some top tips to keep in mind when kitting out an aged care facility for the holiday season.

BALANCE IS KEY

KEEP IT SIMPLE

IT’S NOT FOR EVERYONE

Selecting the perfect Christmas decorations is a balancing act, one which requires plenty of foresight and design to get right. On the one hand, twee and over the top decorations can overpower a space and leave it feeling cluttered and naff; but decorations which are too sparse, modern, or minimalist can lead to a clinical, corporate atmosphere not conducive to festive cheer. Try to engineer a space that feels warm and inviting without losing the professional touch.

For residents, an aged care facility is home, and as such their tastes should be respected. A few carefully selected pieces can provide a space with an impressive ‘lift’ without the need to plop a life-size Father Christmas in every corner or drown the furnishings in fake snow. If you’re hoping to make an impression, a bold Christmas tree is an uncontroversial way to make a statement without crowding a room.

Remember, not everybody wants to celebrate the festive season. Residents of different faiths may wish to abstain from celebrations, and it’s important to provide a space which allows them to do just that. Avoid transforming every part of an aged care facility’s communal space for the festive season, and ensure that life can carry on relatively normally for those not taking part.

COLOUR THEMES

Christmas is closely connected with light, and tasteful lighting can transform a space for residents. A warm white light adds a modern touch, whilst more traditional multi-coloured lighting can add a delicate sparkle to any space.

A colour theme can help streamline the selection process for decorations, and lead to a more unified outcome. Traditional festive colours include green, red, and gold, but blue, orange, and silver can provide a modern twist.

Opt for complimentary colours as a base, but don’t be afraid to add in a splash of tasteful clash.

LIGHT UP THE PLACE

PROVIDE SUPPORT Christmas is an emotional time of the year for many people, and some residents may find it all a bit much. Keep an eye out for reclusive or emotionally reticent residents, particularly those who have been widowed or are estranged from family. Make sure they have the option to talk to someone about their predicament, and remember that Christmas can make loneliness harder than ever.

THE TEMPLE HOUSE CHENGDU, CHINA CLARIDGE’S LONDON, UK Few hotel Christmas trees inspire such regular excitement as those annually displayed at Claridge’s. The iconic Mayfair hotel has showcased trees by John Galliano, Kally Ellis, Christopher Bailey, and Dolce & Gabbana.

The hotel’s 2018 tree was designed by fashion icon and long-time friend of the hotel Diane von Furstenberg. The six-metre ‘Tree of

30

100% OWNED

Love’ was coloured with blue iridescent lustre and decorated with over 8,000 hand-painted silver-leafed leaves, glass spheres, and 150 hand-blown glass hearts.

In true Claridge’s style, the tree’s blend of sophistication and luxury provided an otherworldly centrepiece for the hotel’s central staircase, giving guests a 360-degree view of the magnificent artwork.

Since 2016, The Temple House in Chengdu, capital of China’s Sichuan province, has held a tree-lighting ceremony in the evening of the last Saturday in November.

The centrepiece of 2018’s ceremony, the up-cycled Christmas tree, was created with 2,500 plastic bottles collected from guests’ rooms by housekeeping. The bottles housed ascending coloured liquid, ranging from white to dark green, resonating the hotel’s ‘Go Green’ initiatives. Adding a touch of glam, the tree was embellished by up-cycled Swarovski crystals.

GRAND RESORT BAD RAGAZ ZURICH, SWITZERLAND

QT ACROSS AUSTRALIA AND NEW ZEALAND In keeping with QT’s hip, leftfield approach, the hotel chain has worked with artist Adam Powell for their upcoming Christmas tree installations. The result is a glamorous creation that perfectly balances QT’s stylish contemporary aesthetic with an unexpected twist.

Crafted from a number of different-sized disco balls, Powell’s creation will sit in the lobby of every QT hotel in Australia and New Zealand, welcoming guests with a quirky take on a Christmas classic.

What better way to welcome in the holidays than in the company of the world’s tallest living Christmas tree?

Located in front of Switzerland’s Grand Resort Bad Ragaz, an hour from Zurich, this giant 130-foot

Sequoia tree is decorated each year for the holidays with more than 30,000 LED lights. The tree was planted in 1900, and with an estimated lifespan of 1800-2700 years, it should be entertaining festive tourists for many centuries to come.

CORDIS AUCKLAND, NEW ZEALAND Cordis Auckland’s 2018 sustainable Christmas Tree was made from re-purposed materials left from the hotel’s refurbishment, completed earlier that year.

The base was made from re-purposed cable drums from the renovated lifts and old door frames, whilst the ‘tree’ was made from pre-loved CD’s and damaged Christmas decorations, arranged creatively to produce an impactful, sculptural and cheerful display.

The tree was made as part of an internal initiative to encourage all Langham and Cordis hotels to create trees out of sustainable products.

FAIRMO NT SAN FRANC ISCO, USA San Franciso’s luxury hotel Fairmont’s 23-foot Christmas tree is a classic homage to a traditional festive aesthetic, but it’s the hotel’s two-storey, lifesized gingerbread house which has become a must-see attraction for guests and the public.

First erected in 2015, the house is the product of meticulous planning by the hotel’s culinary and engineering teams. This year, the Fairmont gingerbread house will be larger than ever, standing more than 25 feet high, 35 feet wide, and 10.5 feet deep. 6,000 handmade gingerbread bricks took five months to bake. The structure will hold 750kg of candy and 1,500 kg of icing, and up to 10 guests can be served afternoon tea inside the house.

November / DECEMBER 2019

31

R I S I N G S TA R

POLLY DELFIM, NURSE MANAGER PAPAMOA BEACH VILLAGE Born and raised in Timóteo, Brazil, Polly Delfim completed her Bachelor of Nursing in 2004 in Belo Horizonte, the capital of Minas Gerais state. She came to New Zealand in 2008, completing her Competency Assessment Programme in Rotorua, where she subsequently lived for nine years.

During the second week of her CAP, Delfim’s tendency to go the extra mile earned her a job offer as a Registered Nurse beginning the following year. Two and a half years after that, she was offered a job as Clinical Nurse Manager, a position she held for five years. She now calls Te Puke in the Bay of Plenty her home, and is the Nurse Manager at Metlifecare’s Papamoa Beach Village.

Talking to Delfim, it quickly becomes clear just how passionate she is about providing care for those in need, from the residents to those closest to them.

“We tend to focus a lot on the relationship and bond we form with residents in our care, but often take for granted the bond we create with the families of the residents we admit,” she said. “They are often under a lot of stress, and should also be ‘nursed’, mostly in the initial stages leading to admission and the first few weeks after admission.”

By ensuring that trust is built between the care provider and the family of a resident, Delfim encourages a positive atmosphere, one of open conversation and friendly hospitality.

“I like to remind my colleagues that we work at the residents’ homes, rather than residents living where we work. We must understand this is their home and treat it like so – they will guide us as to how they would like to be cared for,” she said.

As well as the day-to-day care involved in her job, Delfim is particularly passionate about the intricacies of caring for residents approaching the end of their lives, and the impact that a well thought out approach can have. She recalls with fondness a particular patient of Asian descent, whose husband possessed limited English.

“We didn’t need any spoken language to know how important his wife was to him and how much he cared about her. He was in the rest home day in and day out, always holding his wife’s hand.”

Eventually, Delfim suggested the patient be moved into a larger room that could hold two beds side by side, allowing the man to stay with his wife day and night. “That lovely woman was able to pass with her husband laying beside her holding her hand, and with her family all around,” Delfim recalls. “We were extremely lucky to be able to witness so much love, care, and family union. It was the most beautiful passing and I will forever treasure that moment.”

Caring and compassionate by nature, Delfim has clearly risen through the ranks of her chosen industry thanks to her steadfast commitment to those in her care, whatever their situation.

“When I first came to New Zealand, I thought that working as aRegistered Nurse in a second language was quite an achievement; I never aspired to be more than that. I don’t mean to imply that I don’t have aspirations – in fact, quite the opposite. But what I really aim to do is always give 100 percent to every job I do.”

Delfim’s strong approach

extends beyond her work – not only is she a passionate home cook and gardener with a penchant for orchids, but she’s also a one-time national tenpin bowling champion for her age division, despite never bowling before arriving in New Zealand. As if that wasn’t enough, she recently took up dancing, participating in a red carpet event for the Rotorua Community Hospice.

“They invited 20 Rotorua identities – 10 men and 10 ladies – with no prior dancing background and no connection to each other. We were paired by two professional dance teachers and taught a number.” After 15 weeks of practice, Delfim and her partner performed their waltz as part of a onenight show, achieving second place overall and winning the People’s Choice Award. In doing so, the duo helped the Rotorua Community Hospice raise $150,000.

As a long-serving care provider in New Zealand, Delfim is a shining example of the kind of highperforming, passionate personalities so crucial to the sector – personalities which are famously hard to come by.

“Good people are hard to find and when you do, they soon move on to something else,” she mused. “Unfortunately, the clear majority of the caregiving workforce in New Zealand is composed of overseas Registered Nurses that want to get through their CAP courses to acquire a New Zealand registration. Don’t get me wrong – they are most of the time excellent carers. But their career as caregivers is short-lived as they soon become an RN.” As New Zealand’s aged care sector faces an uncertain future in terms of staffing and employment, Delfim’s story provides a clear example of the possibilities a career in care provides. Finding the right people is never going to be easy, but the difference a truly outstanding caregiver can make to the lives of residents and their families surely makes the tough times worthwhile, and few other careers can offer the same level of deep gratification.

I like to remind my colleagues that we work at the residents’ homes, rather than residents living where we work.

We must understand this is their home and treat it like so.

32

100% OWNED

CLASSIFIEDS

FURNITURE

UNIFORMS

CURTAINS & BEDDING

ORDER NOW

CALL 0508 243 629 WWW.PROPRESS.CO.NZ

TELLEN SYSTEMS

Think of Tellen for all your communication system requirements.

Tellen can assist you with your nurse call, duress messaging and laundry system needs, as well as help with the challenges of auditing, conundrums of asset tracking, and your paging and sensor mats needs - the list goes on.

CALL US TODAY TO ARRANGE A FREE CONSULTATION AT YOUR FACILITY WITH NO STRINGS ATTACHED.

Find us at: www.tellen.co.nz Or contact us: +64 (0) 9 238 4309 or 0800 877 266

Gourmet Food Manufacturer

For more information please contact info@wildchef.co.nz or call 04 3881998

Wild Chef is proud to be Kiwi owned and able to meet and exceed customer expectations. From their standard core products, through to their contract manufacturing capabilities, they aim to meet all your needs. Treat your residents and their guests to a variety of gourmet experiences by using the Wild Chef range.

November / DECEMBER 2019

33

MICO DESIGN IS A SPECIALISED SERVICE THAT ASSISTS IN SPECIFYING SUITABLE, EFFECTIVE BATHROOM PRODUCTS FOR COMMERCIAL PROJECTS. We are a team of 8 with over 60 combined years experience in the bathroom industry, our service covers nationwide.

Our service includes assistance with bathroom specification, detailed take offs, competitive pricing to suit varied budgets, a full pictured product proposal complete with colour images / spec drawings / coding & pricing, support throughout the project, samples if requested and after sales & service.

Our experience includes a vast range of commercial projects including Retirement villages, Hospitals, Dental practices, Blood clinics, Accessible compliant bathrooms, Labs, Sluice rooms, Hotels. Apartments and many more.

The Benefits •

Saving your business time and money

•

A simplified specification process

•

Optimum pricing to meet your project brief

•

Reduced post-installation issues

•

Confidence in knowing you have the support of New Zealand’s largest bathroom and plumbing distributor

•

Access to the largest range of bathroom products in NZ

Contact us to book a consultation: 09 5255274 | www.mico.co.nz/micodesign

ACCESSIBLE

TOILET SUITES AT MICO Accessible toilet suites can now give you a stunning and modern look.

You don’t even need a back rest!

Architectural Bathroom Specification Service